In this episode, we talk PIZZA: its evolution from peasant food to worldwide fame, a wood-fired pizza shared in Rome, and a years-long quest to recreate it. Plus, our best tips for making pizza at home, and our chat with premier pizza restaurateur Caleb Schiff of Pizzicletta.
Gluten-free? Check out Gluten-free artisan bread in 5 minutes a day
White pizza with pecorino, scallions and egg *A favorite*
Caleb Schiff of Pizzicletta (Flagstaff, Arizona)
Our honeymoon in Rome (revisited 7 years later)
In this episode: we make dark chocolate bark on the air in our kitchen -- a perfect anytime treat that’s a little bit fancy + supremely simple. Then we talk recipes with entertaining queen Annie Marshall from the blog Annie’s Eats, including DIY food projects like bread, tortillas, yogurt, ice cream, and more.
Our recipe of the week: Dark chocolate quinoa bark
Raw brownies are dark chocolatey and wholesome; they’re a hit in our house.
Alex quotes from Michael Pollan’s Food Rules: An Eater’s Manual, which has had a huge influence on our philosophy on food.
We talk recipes with Annie Marshall of Annie’s Eats
Our garlic and rosemary white bean dip was part of her holiday spread
Our DIY challenge: try one new-to-you homemade recipe:
Multigrain artisan no-knead bread (A Couple Cooks)
Light wheat sandwich bread (Annie’s Eats)
Stand mixer pizza dough (A Couple Cooks)
DIY Greek yogurt (Annie’s Eats)
Ricotta cheese (Annie’s Eats)
Sweet corn black raspberry ice cream (Annie’s Eats)
Salted butter caramel ice cream (Annie’s Eats)
Salted chocolate pistachio creamy vegan ice cream (A Couple Cooks)
Mocha almond fudge vegan ice cream (A Couple Cooks)
In this episode: we talk with celebrity chef Graham Elliot about having fun in the kitchen and his approach to healthy living. Plus, how we went from hating to craving healthy foods, comforting casseroles, bird food, and lighting rounds.
Our recipe of the week: Roasted broccoli cheddar millet bake (A Couple Cooks)
His cookbook, Cooking Like a Master Chef
What are your top 5 foods? A couple of ours:
In this episode: we interview a real urban farmer (Amy Matthews) and brainstorm what to do with her seasonal eats. Plus, we share the story of how we got into cooking in the first place, an innovative pad thai variation, new comfort foods to get through the winter months, and our favorite podcasts.
Our recipe of the week: Spaghetti squash pad thai (A Couple Cooks)
Our tour with Amy at South Circle Farm
Recipes with Amy’s produce:
Fennel: Italian white bean soup (a favorite!)
Bok choy: Market vegetable fried rice
Parsnip: Roasted root vegetables
Julia Child, the mother of all cooking shows (complete with old episodes)
Alton Brown’s Good Eats
Who inspires you to cook (on TV or in real life)?
Our favorite podcasts - what podcasts do you love?
Amy's podcast recommendation: The Memory Palace.
In this episode: we talk with rock star Mario Batali about the true rockstars: local farmers. And, our favorite Italian stew, cooking without a recipe, pickles, tiny houses, and bucket lists.
Our recipe of the week: Tomato artichoke lentil stew (A Couple Cooks)
Sonja’s recipe pick: Spicy peanut stew with butternut squash and chickpeas (Ashlae Warner of Oh Ladycakes)
Alex’s recipe pick: Roasted leeks with tangerine vinaigrette (Michael Anthony from V is for
The Flavor Bible by Karen Page.
What’s in season near you? A seasonal food chart.
What’s on your bucket list?
-Alex’s bucket list desire: a magical dinner.
In this episode: Alex unveils a surprise signature cocktail on the air, and we share colorful, seasonal recipes for a Thanksgiving menu (or anytime). Plus salty listener questions answered, eating mindfully, and hygge.
Our recipes of the week:
Our Winter 2015 signature cocktail: pomegranate spice hygge cocktail.
Delicata squash fries, with our favorite seasonal squash.
In this episode: a big bowl that unites random refrigerator components, what we learned from Julia Child, and the best way to make cooking fun. Plus, we confess our biggest kitchen disaster and our favorite food memories (hint, Italia).
Our recipe of the week: Roasted nourish bowl (A Couple Cooks)
Sonja’s recipe pick: Ribollita (Tuscan white bean soup) (Jeanine Donofrio of Love and Lemons)
Alex’s recipe pick: Spicy pita pockets with lentils and tahini sauce (Food and Wine)
The butternut squash soup we used for our on-air salt experiment
Cooking as a couple - how we do it, and why to cook with a friend, spouse, partner, etc.
The recipe behind our biggest kitchen disaster. Share with us your failure stories?
What is your favorite food memory? We’d love to hear.
Alex’s favorite food memory in Rome (search for the word “Campoleone”)
Sonja’s favorite food memory in Positano (search for the world “Peach”)
A Couple Cooks on Instagram
In this episode: chili with a magical secret ingredient and a life changing way to make vegetables. Plus, the joy of hosting a dinner party and an encouraging tip from an expert.
Our recipe of the week: Quinoa and black bean chili (A Couple Cooks)
Roasting is our favorite way to prepare vegetables in the fall and winter. Some of our favorite recipes:
Roasted brussels sprouts with pecorino and pecans (pecorino and pecans optional)
What should Sonja make with an 8-pound green cabbage? Sonja’s farmer’s market haul
Did you find the Easter egg?
A Couple Cooks on Instagram